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Ingredients

• 3 tbsp butter
• 5 shallots, thinly sliced
• 3 celery sticks, thinly sliced
• 1 lb Jerusalem artichokes, peeled & diced (450 g)
• 3 pints (6 1/3 cups) chicken stock (1.5 liters)
• Salt & pepper, to taste
• 1 cup cream (250 ml)
• 1/2 lb chanterelle mushrooms (250 g)
• 3 tbsp finely chopped flat leaf parsley
• You will need:
• A stick blender or a food processor

Description

This Delicate Winter Soup Marries Jerusalem Artichokes With Chanterelle Mushrooms For Something Different And Absolutely Delicious.

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